What's the difference between regular cocoa and ceremonial cacao?

What is the difference between regular cocoa powder and ceremonial cacao?

There is so much wonder, myths and curiosity regarding this question.
So let me demystify and answer one of the questions I have received most often over the years.

That's why I have created both this blog post and a podcast episode (which you can find further down in the post), so you can choose whether you want to read or listen to the difference.

Regular cocoa powder is processed - and often beyond recognition.

Even if the cacao is raw, it is still slightly processed, which means it loses some of the nutrients and energetic properties that ceremonial cacao is known for retaining.

But the greater or lesser separation from the natural fat and fiber in cocoa powder also means that it can be more stimulating for your nervous system and your liver - just like coffee.

Therefore, ceremonial cacao does not give the same high kick - and then low - that powder or chocolate can provide.


Ceremonial cacao has been used for thousands of years

Ceremonial cacao has been used for thousands of years as food and for ceremonies.
The way cacao is used for ceremonies has been dated all the way back to 2000 BC.


Ceremonial cacao is made from raw cocoa beans

The raw cocoa beans you can buy from me are made from the Criollo variety.
This variety of cocoa beans is very rare, because it is the most difficult to grow and therefore also the most expensive variety.


The cocoa beans are harvested, fermented and sun-dried

The delicious Criollo cocoa beans are harvested, fermented and sun-dried.
This is what makes the difference between regular cocoa and ceremonial cacao - namely the fermentation process.


This fermentation process activates the ceremonial properties of cacao

Ceremonial cacao is still developed in some places using an old fermentation process.

The beans are removed from the hard shells and placed in a kind of "sweat lodge", where they lie for several days while they ferment in the heat.

Then the beans are spread out in the sun to dry. From here, they are either sold on local markets or distributed directly to commercial chocolate producers, where they are roasted, crushed, pressed and kneaded to make chocolate.

I have also made a podcast episode about the difference, where I cover:

• The creation of chocolate vs. ceremonial cacao
• The 2 major differences that set ceremonial cacao apart from chocolate
• Which bean is considered the right bean for ceremonial cacao
• What loving gifts ceremonial cacao has for you
  
  
  You can find the episode below:

You are always welcome to write to me if you have any questions or anything else.

My Instagram: @camillescacaolove
My email info@camillescacaolove.com🤎

Lots of love Camille